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Twice Baked Potato Dip

Creamy, buttery, cheesy potatoes with bacon are a guaranteed touchdown for your football party. Everyone knows that potatoes and sour cream go together like football and snacks.

And you know, the better your snacks, the better your team’s chance of winning.

When Shamrock Farms asked me to create a game day recipe to share with you, I immediately started thinking about some of our favorite snacks.

My family is all about dippable foods and when I had the idea of a cheesy potato dip for potato chips? I was all over that.

Twice Baked Potatoes

To make twice baked potatoes, first, you bake the potatoes, then you slice them in half, hollow out the centers and combine that fluffy baked potato with sour cream, butter, and cheese.

The filling is my favorite part of twice baked potatoes and that was the inspiration for this Twice Baked Potato Dip. Served with sturdy potato chips or eaten with a spoon, this is the mashed potatoes of my dreams.

Potatoes + Potatoes + all the delicious dairy + bacon?! What’s not to love about this combination?

Perfect for game day or pretty much any other occasion, Twice Baked Potato Dip is going to be the big favorite for your next event. Judging by how quickly this disappears when I make it, I can pretty much guarantee it.

Even if your team misses the Hail Mary pass, these potatoes will ensure your party is a winner!

While we all know that dairy is an excellent source of protein, what you may not know is that Shamrock Farms is a longtime partner with Arizona Athletics, both with the University of Arizona and Arizona Wildcats. Shamrock Farms provides the (sidenote here: DELICIOUS) Rockin’ Protein for the athletes.

Beyond just the campus programs, Shamrock Farms also will be donating 50,000 servings of milk to the Community Food Bank of Southern Arizona this year alone.

Protein Pushup Challenge

Shamrock Farms will be hosting the Protein Pushup Challenge at the upcoming Duel in the Desert game between UofA and ASU on Saturday 11/24/18. For every pushup done within 30 seconds, Shamrock Farms will donate an additional serving of milk. You can join in on that fun by showing how many pushups you can do and sharing on social media using #ProteinPushupChallenge.

While anyone who knows me knows that my own attempt at those pushups wouldn’t amount to a huge donation. However, my guys are going to do the challenge next Saturday. Sean and the older boys are CrossFitters and Rockin’ Protein is a great post-workout protein drink.

Twice Baked Potato Recipe

Preheat the oven to 400°F. Place the potatoes on a baking sheet and poke holes in each one with a fork. Bake for 60-75 minutes, until soft.

Remove the potatoes from the oven and reduce the oven temperature to 350°F. Let the potatoes cool for a few minutes before slicing in half. Hold the potatoes with a hot pad and scoop the potato centers out and into a large mixing bowl. Discard the skins.

Beat with an electric mixer to combine or smash with a potato masher, leaving plenty of fluffy potato bites in the mix. Stir in half of the sliced green onions.

Transfer to an 8-inch or 2-quart baking dish. Spread in an even layer. Top with the remaining cheese and bacon. Bake for 30 minutes, until the cheese has melted and the potatoes are bubbling with little pools of butter.

Remove from the oven and stir gently, to mix the melted cheese through the potatoes. Sprinkle with the remaining green onions and serve warm with potato chips.

Fluffy potatoes, cheese, sour cream, butter, and bacon combine to make the best party dip you've ever tasted!

Course: Appetizer

Cuisine: American

Keyword: twice baked potatoes

Servings: 12servings

Calories: 252kcal

Ingredients

8mediumYukon Gold potatoes or the potatoes of your choice

1/2cupbutter, sliced into pieces or cubes

3/4cup sour cream

1cup, plus 2 tbspreal bacon bits, divided

1 1/2cups freshly shredded cheddar cheese, divided

1/4tspkosher salt

1/4tspgranulated garlic or garlic powder

1/4tspgranulated onion or onion powder

1/4tspcayenne pepper or black pepper

2green onions, sliced thin, divided

Instructions

Preheat the oven to 400°F. Place the potatoes on a baking sheet and poke holes in each one with a fork. Bake for 60-75 minutes, until soft.

Remove the potatoes from the oven and reduce the oven temperature to 350°F. Let the potatoes cool for a few minutes before slicing in half. Hold the potatoes with a hot pad and scoop the potato centers out and into a large mixing bowl. Discard the skins.

Beat with an electric mixer to combine or smash with a potato masher, leaving plenty of fluffy potato bites in the mix. Stir in half of the sliced green onions.

Transfer to an 8-inch or 2-quart baking dish. Spread in an even layer. Top with the remaining cheese and bacon. Bake for 30 minutes, until the cheese has melted and the potatoes are bubbling with little pools of butter.

Remove from the oven and stir gently, to mix the melted cheese through the potatoes. Sprinkle with the remaining green onions and serve warm with potato chips. Enjoy!

Notes

Feel free to substitute cooked and crumbled bacon for the real bacon bits listed in this recipe. For the easy of the recipe, I typically reach for the bacon bits that are always in our refrigerator.

Disclosure: I’ve partnered with Shamrock Farms to share this information with you. As always, all thoughts and opinions are my own.

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About Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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